A rich and creamy fondue made with a mix of leftover cheeses. This is perfect for dipping roasted vegetables, breads, meats and fruit the day after Christmas
Ingredients
Cooking Instructions
Download PDFGrate the cheeses or cut any soft varieties into small pieces, then toss them together with the corn flour until well coated
Halve the garlic clove and rub the inside of a fondue pot, or heavy-based saucepan with the cut sides.
Juice the lemon and pour the juice into the pan along with the stock.
Bring it to a gentle simmer, then gradually add the cheese mixture, a handful at a time, stirring constantly to achieve a smooth consistency.
Once all the cheese has melted, stir in the Dijon mustard and Worcestershire sauce, then season with black pepper.
Transfer the melted cheese to a fondue pot set over a low flame and serve immediately with cubes of bread, roasted vegetables, cold meats, pickled vegetables and fresh fruit.
